The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

György, Éva; Laslo, Éva; Kuzman, Ildikó Hajnalka; András, Csaba

doi:10.1002/fsn3.1864

Cited by 24 publications

(6 citation statements)

References 42 publications

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“…The amplification reaction was carried out with an initial denaturation at 94℃ for 5 min, followed by 30 cycles consisting of denaturation at 94℃ for 30 s, primer annealing at 55℃ for 30 s, and primer extension at 72℃ for 1 min, and a final extension at 72℃ for 7 min. Sequencing of the amplified PCR products of the isolated strains was performed by commercial service of Biomi KFT (Hungary) (György et al., 2020 ). The resulted sequences were edited and aligned with Chromas (Technelysium Pty.…”

Section: Methodsmentioning

confidence: 99%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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Spices are various plant parts that contain flavor and aroma compounds that in small amounts enhance the enjoyment value of foods.Nowadays, spices play a key role in modern food preparation as they contribute to salt reduction, reduce the utilization of artificial additives, impart natural color to foods, and act as natural antioxidants (Clemenson, 2019). Spices have been found to provide health benefits based on their bioactive ingredients. Diverse spices and herbs, namely anise, cinnamon, black cumin, curry, coriander, ginger, fenugreek, turmeric, garlic, mustard, pepper, and onion, are potentially involved in diabetes control (Sanlier & Gencerb, 2020).Spices are additives used in small quantities, owing to a high potential for microbial contamination as they are used in many food commodities. This possibility may be attributed to the existing various critical points (vulnerabilities) of microbial contamination during plant cultivation and product supply chain (Alegbeleye et al., 2018;Székács et al., 2018). Even though the spices have low water activity, they could be harbored by diverse pathogenic and spoilage microorganisms (Costa et al., 2020;Melo González et al., 2017). As dried herb products, they may be contaminated by different molds too.Due to the high tolerance to dehydration stress, Salmonella species can survive longer in dry products such as spices. The contamination can occur at several phases of the production including

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Section: Methodsmentioning

confidence: 99%

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

György

Laslo

Antal

et al. 2021

Food Science & Nutrition

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“…The antimicrobial properties of GT and PP are related to their mixture's composition, the structural framework for preservation activity and the activity of the essential oil, which may be dependent on major or minor oil components and/or on synergistic effects (Moreira et al, 2014). Therefore, the chemical structures of individual compounds or mixed compound influence their precise mode of action and antimicrobial properties (György, Laslo, Kuzman, & András, 2020).…”

Section: Resultsmentioning

confidence: 99%

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Songsamoe

Kabploy

Khunjan

et al. 2021

Journal of Food Safety

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This work investigated the antimicrobial activities of green tea (GT) at 5 and 10.0% wt/vol and peppermint oil (PP) at 0.1, 0.15, and 0.2% wt/vol against major pathogen bacteria (Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus) found on eggs at room temperature (30°C). The quality factors (weight loss, Haugh unit, albumen pH, egg yolk, and albumen index) of treated eggs were also measured while they were stored at room temperature for 14 days. A 9‐point hedonic scale was used for sensory evaluation. Scanning electron microscopy was used to examine the morphology of bacteria cells to understand this study's mechanism of action. It was found that combining 10% GT and 0.15% PP had complete antibacterial activity against all pathogenic bacteria investigated, and could extend the shelf life of treated eggs from 7 days (control) to at least 14 days. The treated egg's coliforms (≤3.0 log10 colony‐forming unit [CFU] g−1), E. coli (≤1.8 log10 CFU g−1), TVC (≤4.3 log10 CFU g−1), Salmonella spp., (not detected in 25 g), and S. aureus (not detected in 25 g) were better able to meet the microbiological criteria for egg after 14 days of storage, when compared to the control, which exceeded the criteria within 7 days. In addition, consumers rated egg acceptability as favorable by giving a sensory score ranging from like slightly to like moderately (~6.7). Furthermore, when compared to the control (6–7 days), all treated eggs retained their quality during storage for 14 days and met the microbiological criteria for egg in food standard (<4.7–6.0 log10 CFU g−1 for total visible count). Compound leakage from within the bacteria, which was the mode of action when GT and PP were combined, resulted in a wrinkled appearance of bacteria cells and serious defects in bacteria membrane morphology. These findings suggest that a sanitizing spray derived from GT and PP can extend the shelf life of eggs and ensure their safety for human consumption at room temperature without using a refrigerator.

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“…Many of these products incorporate thymol (C 10 H 14 O) as the active ingredient. Thymol has been shown to be effective as an antioxidant , and antimicrobial. − Thymol has been used in wound dressings, , in-feed antibiotics, and antibacterial products − as it can disrupt bacterial cell membrane integrity and initiate cell death . Thymol-based oral rinses have shown >99.9% efficacy in inactivating SARS-CoV-2 surrogates. , Thymol-based disinfectants are included in List N…”

Section: Introductionmentioning

confidence: 99%

Real-Time Measurements of Botanical Disinfectant Emissions, Transformations, and Multiphase Inhalation Exposures in Buildings

Jiang

Ding

Tasoglou

et al. 2021

Environ. Sci. Technol. Lett.

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Thymol-based botanical disinfectants have emerged as natural alternatives to traditional chemical disinfectants given their effectiveness as antimicrobial pesticides and ability to inactivate SARS-CoV-2. This study investigates the impact of botanical disinfectants on indoor air chemistry and human exposure. Controlled surface disinfection experiments were conducted in a mechanically ventilated zero-energy tiny house laboratory. Volatile organic compounds (VOCs) and aerosol size distributions were measured in real-time (1 Hz) with a proton transfer reaction time-of-flight mass spectrometer and a highresolution electrical low-pressure impactor, respectively. Botanical disinfectant spray and wipe products drove sudden changes in the chemical composition of indoor air. Mixing ratios of monoterpenes (C 10 H 16 ) and monoterpenoids (C 10 H 14 O, C 10 H 16 O, C 10 H 18 O, and C 10 H 20 O) increased suddenly during the disinfection events (10 −1 to 10 2 ppb) and exhibited volatility-dependent temporal emission profiles. VOC emission factors ranged from 10 0 to 10 4 μg g −1 , and thymol intake fractions ranged from 6 to 7 × 10 3 ppm. Rapid new particle formation events were observed due to ozonolysis of monoterpenes and monoterpenoids, increasing sub-100 nm particle number concentrations by 10 4 to 10 5 cm −3 . Botanical disinfectant sprays initiated multiphase inhalation exposure to VOCs, secondary organic aerosol, and sub-10 μm droplets, with large deposited doses in each respiratory tract region associated with the latter two.

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The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

Cited by 24 publications

References 42 publications

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Real-Time Measurements of Botanical Disinfectant Emissions, Transformations, and Multiphase Inhalation Exposures in Buildings

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